AuthorE. Gluten
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Yields1 Serving
 2 Potatoes, medium
 1 Carrot, chopped
 1 Celery Stalk, chopped
 1 Parsnip, small and chopped
 1 Chicken Breast, cut into chunks
 ¼ Sweet Onion
 ½ tsp Poultry Seasoning
 Eating Gluten Free Salt and Pepper to taste
Sauce
 ¼ cup Cream Soup Base
 ¼ cup Cold Water
 1 cup Chicken Broth
 1 cup Sour Cream
 1 tsp Italian Seasoning (Optional)
1

Sauce: Mix base and cold water. Add broth. Cook and stir on medium heat until thick and bubbling. Remove from heat. Stir in sour cream and seasonings.

2

Boil veggies (except onion) for 15 to 20 minutes (until potatoes are cooked).

3

Meanwhile, sauté chicken breast and onion until chicken is cooked through. Remove from heat.

4

Drain veggies, and mix together with meat. Add sauce. Pour into a pie plate.

5

Top with a half-recipe of Eating Gluten Free Biscuits.

Ingredients

 2 Potatoes, medium
 1 Carrot, chopped
 1 Celery Stalk, chopped
 1 Parsnip, small and chopped
 1 Chicken Breast, cut into chunks
 ¼ Sweet Onion
 ½ tsp Poultry Seasoning
 Eating Gluten Free Salt and Pepper to taste
Sauce
 ¼ cup Cream Soup Base
 ¼ cup Cold Water
 1 cup Chicken Broth
 1 cup Sour Cream
 1 tsp Italian Seasoning (Optional)

Directions

1

Sauce: Mix base and cold water. Add broth. Cook and stir on medium heat until thick and bubbling. Remove from heat. Stir in sour cream and seasonings.

2

Boil veggies (except onion) for 15 to 20 minutes (until potatoes are cooked).

3

Meanwhile, sauté chicken breast and onion until chicken is cooked through. Remove from heat.

4

Drain veggies, and mix together with meat. Add sauce. Pour into a pie plate.

5

Top with a half-recipe of Eating Gluten Free Biscuits.

Gluten Free Chicken Pot Pie